This is the dish that nearly ruined my entire day. The recipe suggested using a mandolin to slice the Brussels sprouts really thinly, and I shouldn't have listened. I sliced off the edge of my thumb and have had difficulty doing most things for the past six days. I should have just used my sharp chef's knife. It's actually really easy to slice the sprouts thinly and get this great loose-leaf salad.
Lightly toast 1 cup of walnuts and then sprinkle them with salt while they're still hot. Set them aside to cool. Slice 1 1/2 lbs of Brussels sprouts thinly and break them up with your hands.
Mix together 1/4 cup olive oil with 3 Tbsp lemon juice in a large bowl to make a really fresh vinaigrette.
Add 1/4 cup of dried cranberries. I plan to add a cool post tomorrow that shows how many ingredients were in common in all my dishes so you can see what tied them all together. That's why I used some artistic license and added the cranberries to this salad. I also thought a little sweetness would be nice. Throw in the sprouts and walnuts and toss everything together.
Sprinkle it with fresh black pepper and a little salt. Then finely grate 2 Tbsp of Parmesan or Pecorino cheese on top.
This salad was so delicious and refreshing. It was really nice to have something fresh and light to break up all the heavy fare. I had never eaten raw Brussels sprouts before and I wasn't sure how they would taste. I was pleasantly surprised. Our guests even said that if I hadn't said so, they would never have known the greens in this salad were Brussels sprouts.
The lemon has great acidity and brightness. There is a nice salty element from the cheese and nuts. This salad is chewy and crunchy at the same time. I think it was a real winner. I already made it again, in fact. I seriously like it!
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